The beautiful hot weather the North- East has been experiencing this week really inspired me with these adorable cupcake ice cream cones. A light and fluffy vanilla sponge baked inside an ice cream cone (don’t worry, the cone will not burn!), and topped with vanilla buttercream and raspberry buttercream to represent the ice cream factor) and decorated with sprinkles, a chocolate flake and raspberry/ chocolate sauce- these summer treats were a delight! These cakes are SO easy to make and will be sure to impress 💖🍦.
Cup Cake Ingredients
- 215 grams of plain flour
- 200 grams of caster sugar
- 200 grams of unsalted butter (softened)
- 1 teaspoon of baking powder
- 2 large eggs
- 1 teaspoon of vanilla extract
- 120 mls of sour cream
- 120 mls of milk (I used semi skimmed as thats what I had in my fridge, but whole milk would work just as well)
- 12 flat bottomed ice cream cones
Buttercream and Toppings
- 350 grams of unsalted butter (softened)
- 350 grams of icing sugar
- 2 teaspoons vanilla extract
- 2 table spoons of double cream
- Sprinkes/ chocolate flakes/ sauces (I used ice cream sauces that are found next to the ice cream cones in a supermarket)
Method
- pre-heat your oven to 180C/ 160F/ Gas Mark 4.
- In a large mixing bowl, cream together your butter and sugar until it is light and fluffy, then gradually add in your eggs. Once combined, sift in your flour and baking powder and ensure you scrape the edges of the bowl to get all of the mixture.
- Add in the vanilla, sour cream and milk and stir until the mixture is properly combined- but be sure not to over mix, just make sure that there are no traces of flour or powder on the side of your bowl.
- Line your 12 ice cream cones on a tray- I used a muffin tray so that the cones could sit in the holes and not topple over. Carefully fill the cones with your cake mix until they are 3/4 full- I used an ice cream scoop to spoon the mixture into the cones.
- Put your cones in the muffin tray into the oven and bake for 20-25 minutes or until a skewer inserted into the centre of the cakes comes out clean.
- Leave to cool for about 45 minutes or until they are completely cool to the touch- believe me, melted buttercream is a stress that you do not want to deal with.
- To make your buttercream, beat together your butter and icing sugar in a large bowl until it is light and fluffy. Beat in the vanilla and double cream until combined and smooth.
- If you want two flavours, divide your buttercream and put half in another bowl. I then added a teaspoon of seedless raspberry jam and two drops of pink food colouring to make the raspberry buttercream. Grab two piping bags with a star nozzle and fill one with vanilla buttercream and one with raspberry, then pipe the icing onto the cupcakes like you would do to a normal cupcake.
- Decorate your cones with sprinkles, a gentle drizzle of sauce and a flake (I cut a flake chocolate bar into four or five pieces then stuck them into the icing.)
